Patrons of the market are in for a special treat on Saturday, July 17 when Chef Tom Bagby of the Bottletree Café will prepare a Grilled Pork Tenderloin stuffed with seasonal fresh herbs and vegetables. Tom plans to improvise, arriving early with his pork and actually purchasing his stuffing ingredients from the farmers at the market. The cooking demo begins at 9:00, and the market is open from 8:00-noon.

Located in the Avondale area, the Bottletree Café is well known in Birmingham for its eclectic and delicious food, in addition to a very cool music scene. They serve soups, salads, wraps, sandwiches and quesadillas that contain pork, chicken and occasionally seafood. Though red meat is not on the menu, their chili and vegetarian meals have won several local dining awards.

Tom confesses that he learned to cook at an early age due to having working parents, but he never envisioned a career in cooking. Fate seemed to have a hand in his introduction to restaurant work, for his first job was as a dishwasher at Zydeco Creole Restaurant in the early 1990’s. When the opportunity arose to actually cook there, Tom met the challenge and has not looked back.

Listed below are some of the items that will be available at the market in mid July:

Tomatoes (both hybrids and heirlooms)

Cucumbers (both green and round lemon)

Bell Peppers and Banana Peppers

New Potatoes

Squash (yellow and various zucchini)

Okra

Eggplant (traditional plus small Japanese types)

Herbs (large selection of fresh cuttings for cooking plus pots to grow)

Peaches

Nectarines

Late Blueberries

Corn

Cantaloupes

Watermelons

Butter Peas, Pink Eyed Peas, Speckled Butter Beans

Summer Lettuce (if rabbits and weather cooperate at Rolling Thunder Farm)

Jellies (Apple, strawberry, peach and blueberry butters plus Pepper Jelly)

Various Pickled Items such as green beans, okra)

Fresh Goat and Feta Cheese

Goat Milk Soap and Lotion (R&N Farms)

Fresh Eggs (Limited supply from R&N Farms)

Sourdough Bread

Hand Made Soaps (Cheeky Maiden Soap Company)

Pottery

Gourd Bird Houses

Stuffed Pork Tenderloin

Ingredients

• 1 pound fresh vegetable of your choice (or a combination of vegetables)
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, finely chopped
• 1/4 teaspoon salt
• 1 dry red hot pepper, crushed
• 1 1/2 pounds pork tenderloin
• 3 slices prosciutto or bacon
• Fresh herbs, finely chopped (basil, tarragon, oregano, thyme, chives, etc.)
• 1/2 cup white wine

Directions

Vegetable possibilities include: squash, onion, spinach, tomato, bell pepper, mushrooms. Use your imagination. In a frying pan, heat oil and saute vegetable until tender. Add garlic, salt and hot pepper and cook another minute. Allow mixture to cool. Add chopped herbs.

In the meantime begin to butterfly the pork tenderloin evenly lengthwise, cutting about ¾ the way through. Lay flat on clean surface and top with 3 slices of prosciutto, then add chopped vegetable mix. Start to roll the tenderloin from the bottom. Tie with 14-inches of butcher string making a knot.

Grill on covered barbecue for approximately 25 to 35 minutes on medium to high flame or until instant read thermometer reads 155 degrees F. Meat should be pink but not bloody. Drizzle with white wine and cook for additional 2 minutes. Turn occasionally to cook evenly. Alternatively, bake in 400 degree oven on roasting rack for 30-40 minutes.

Serves 4.